Blueberry Crumble

31 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 35 min

“This is a quick and easy dessert with canned pie filling and white cake mix that I've made for years. You can make a cherry version by substituting cherry pie filling and yellow cake mix. Serve warm with vanilla bean ice cream and enjoy! Walnuts may be used instead of pecans, if desired.” - by MICHELLE

Ingredients

1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake mix
1/2 cup chopped pecans
1/2 cup butter, melted

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Metric US

Original recipe yields 1 - 9x13 inch pan

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice.
In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling.
Bake in preheated oven for 25 to 30 minutes, until top is light brown.

Nutrition

Amount Per Serving (15 total)

Calories
296 cal
15%

Fat
12.5 g
19%

Carbs
44.5 g
14%

Based on a 2,000 calorie diet

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Reviews (31)

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JILLISA

Aug. 29, 2003

"I almost didn't make this recipe because of the last review that it had gotten by being too sweet, but it is absolutely delicious, so easy, and far from being too sweet! My family couldn't get enough..." See more of it- I have 4 teenagers at home and they can be very picky. I did the Cherry Version. Maybe the ingredients make the difference. I used Betty Crocker's SuperMoist White Cake Mix, Comstock Cherry Pie Filling, Unsalted Butter, and Pecans instead of Walnuts. I WILL MAKE THIS AGAIN!!! Thank you, dear lady, for posting this recipe."

Bess

Mar. 10, 2005

"This is my absolute favorite dessert recipe. I have made it many, many, many times always with rave reviews. It is so easy and so delicious -- warm or cold. I do not like real sweet or fat filled ..." See moredesserts. I use 2 Jiffy cake mixes with 4 1/2 Tablespoons of butter instead of 1/2 cup as called for in the recipe. I usually make it with berries that I canned or froze. I add only as much sugar as I like in my desserts. When I use canned pie filling, I always buy the light ones that are not as sweet. I usually add a few more nuts that called for in the recipe."